1, will kill the scaled fish wash, wash the black membrane of the fish belly, chop off the fins, cut off the head.

2, put the fish flat, one hand holding down the fish body, one hand holding the knife close to the fish bone transverse to the fish body meat slices down.

3. Do the same with the other side of the fish.

4, will be sliced down the fish meat skin side down, one hand to hold down the fish meat, one hand with a knife will be sliced diagonally into a thickness of about 0.5 centimeters of fish slices, fish steak chopped into pieces of about 5 centimeters in length, the head of the fish cut into two halves.

5, sliced after the fillet is this way.

6, after the fish slices cut, the fish slices and fish fillets fish head respectively with cooking wine, starch, egg white and moderate salt, marinated for 15 minutes. Marinated fish fillets can be made pickled fish, boiled fish and many other fish fillet dishes.

Expanded:

Grass carp is sweet, warm and non-toxic, and enters the liver and stomach meridians, with the effect of warming the stomach and the middle, leveling the liver and yang, dispelling the wind, curing paralysis, benefiting the intestines, and brightening the eyes. Grass carp fish meat is high in protein and low in fat, which is a relatively high-quality protein resource.

Grass carp has been more than 1700 years of breeding history, but before are taken from the river in the natural fish fry in the pond to raise large after eating or selling, the real realization of the whole artificial culture from 1958, the four big fish artificial breeding success only after the beginning. After decades of breeding, the current grass carp production, production value in the world freshwater aquaculture fish production ranked first.

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